Chocolate Butterschnapps Cake
Ingredients
- Servings: 1
- 3 (1 ounce) squares unsweetened chocolate
- 6 tablespoons butter
- 2 eggs
- 1 1/3 cups sugar
- 3/4 cup all-purpose flour
- 3/4 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup butterscotch schnapps, divided
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1/4 cup semisweet chocolate chips
- 1/2 cup butterscotch chips
- 1/4 cup slivered almonds
- 1 cup heavy whipping cream
- 2 cups semisweet chocolate chips
- 2 tablespoons amaretto liqueur
Recipe
- melt unsweetened chocolate and butter or margarine in the top of a double boiler or in a bowl in the microwave. stir until smooth. set aside to cool.
- in a large bowl, beat eggs well. gradually add sugar, and beat until fluffy. add cooled chocolate mixture slowly; mix well. stir in 1/4 cup schnapps, almond extract, and vanilla. briefly stir together flour, baking powder, and salt; gradually add flour mixture to chocolate mixture. mix only to combine. stir in chips with spatula. divide batter into two greased and floured, 8 inch, round cake pans.
- bake at 350 degrees f (175 degrees c) for 20 to 25 minutes, or until the cake tests done. cool for 10 minutes in the pans.
- meanwhile, bring the cream to a boil in a medium saucepan. remove from heat, and stir in 12 ounces chocolate chips. cover, and let stand 10 minutes. remove lid, and stir in amaretto.
- remove layers from pans. brush with remaining schnapps. place one layer on a serving plate. pour 1/3 of the glaze over the layer, and then place the second layer over the first. pour remaining glaze over the whole cake. decorate with slivered almonds.
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